Courtesy of Flickr-detsugu
If your herb garden is overflowing like mine is, here’s a delicious pasta salad to showcase your bounty. Unlike prepared pasta salads you may purchase, this one won’t send your fat counts soaring.
Greek Pasta Salad
Serves 4
1/4 pound short whole wheat pasta (fusilli, penne or macaroni) 125 g
Dressing:
1/2 cup (125 mL) crumbled feta cheese
1/3 cup (75 mL) buttermilk
1/4 cup (50 mL) light mayonnaise
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) chopped fresh oregano
1 cup (250 mL) diced tomatoes
1/2 red pepper, thinly sliced
1/2 green pepper, thinly sliced
1/3 cup (75 mL) chopped red onion
1/4 cup (50 mL) slivered black olives
2 tbsp (25 mL) chopped fresh mint
Salt and freshly ground pepper to taste
Cook pasta according to package directions. Drain and rinse with cold water.
In a food processor or blender, mix together feta cheese, buttermilk, mayonnaise, olive oil, vinegar and oregano until smooth; set aside.
In a large bowl, toss pasta, red pepper, green pepper, onion, olives and mint together. Pour over the salad and toss well. Season with salt* and pepper to taste.
Nutritional information per serving
• Calories: 289
• Protein: 9 g
• Fat: 15 g
• Saturated fat: 4 g
• Carbohydrate: 31 g
• Dietary fibre: 4 g
• Sodium: 465 mg
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Are you a pasta salad fan? What are your favourite combos? Please share in the comment section below.
Enlightened Eater 
Love to try that with the mint!
I love mint in savoury dishes! It is delicious – if I do say so myself! 🙂
Thanks, Rosie! Love, love, love Greek salad. I make them 3/4 x a week for myself, all year long. I will be sure to try this one. Did I mention that I love Greek (especially village) salad?
Thanks for the smile, Avril! I hope you enjoy this variation! Let me know.